ALASKA COAL FISH CORDON BLEU WITH CHIPS AND AIOLI SAUCE
Second course

Alaska coal fish cordon bleu with chips and aioli sauce

  • 30 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia

Ingredients

  • 8 yellow paste potatoes
  • 1 lt peanut oil
  • 4 cod fillets
  • 4 slices of cooked ham
  • 4 slices of cheddar
  • 4 alga nori sheets
  • flour
  • 2 eggs
  • 100 g breadcrumbs
  • 100 g mayonnaise
  • 1 clove of garlic

Preparation

 

Cut the potatoes into thin slices, wash them with running water, drain and fry them in peanut oil at about 130°C.
Remember to increase the temperature when they are almost cooked, so as to make them crispy.
In the meantime, clean and bone the fish fillets and open them like a book. Add salt and pepper and stuff them with cooked ham and cheddar wrapped in a nori alga sheet, slightly dampened.
Close the fillet, coat in flour, egg and breadcrumbs. Fry for about ten minutes in hot oil.
Mix the mayonnaise with the minced garlic clove.
In the serving plate, put drained chips, the fried fish cordon bleu and the aioli sauce in a small bowl. /p>

Buon appetito ;-)

This recipe is made with

66311 Prosciutto Cotto
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